Redfield Recipes: Cherels Ribs

Cherel's Ribs

The wet kind that fall off the bone

	pork ribs
	seasoning
	barbecue sauce (honey or maple is good)

First take the membrane off the back of the ribs. (Signe: Doing this requires that you make an initial cut so that you can start peeling, and requires either a spoon or a sharp knife to separate the membrane from the ribs. The set that S worked on needed a knife and came off in pieces; K was able to do his with a spoon. Either way, you make an initial cut at one end and wedge your implement between the membrane and the bone. You may have to yank really hard at the membrane while you cut at the underside of it with the knife, or it might come right up with the spoon. If you use a knife, angle it down, towards the meat and away from your hand and don't cut yourself! insert link to picture/video here)

For each set of ribs, layer 1 or 2 sheets of foil large enough to wrap around the entire piece with parchment paper on top, so the rib bones don't make holes in the foil, and lay the ribs on the parchment paper.

Season with whatever is handy, then wrap them up tight, one rack of ribs per foil package, so the juices don't drip out while they're cooking. Remember that you're going to want to cook them with the foil open at the end, so don't wrap them so the seams are tucked under. Bake for a few hours at around 275-325°F. Subjectively, low and longer seems better but we have no data to support it.

If you're not planning to eat them the same day, let them cool. After they're cooled either refrigerate or freeze until the day you want to eat them. Cherel: I make 8-10 racks at a time, then freeze what I don't need right away.

The day you will eat them, pop them back in the oven for as long as you like. Leave them wrapped until about 30 minutes before dinner, then open the wrap and spread it back so it's not touching the meat. Smear BBQ sauce all over, then put them back in the oven until the sauce dries out.

Cherel: Times and temperatures are all pretty flexible. If I have stuff in the oven already then whatever temp it's at is fine. As long as they are wrapped they steam rather than bake, which makes them super moist so they fall off of the bone.